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Zaporizhzhya cabbage

Cooking recipes / First course recipes / Kapustnyak

Hot cabbage will satisfy hunger remarkably. The recipe for this hearty soup is uncomplicated and has many variations. Zaporizhzhya cabbage is prepared with sauerkraut and pshen, and the peculiarity of the recipe is dressing on lard with onions and herbs.

pork - 400 g, sauerkraut - 600 g, cereal carrots 1 pc., potatoes - 2 pcs., parsley (greens with roots) 1 bunch, large onions 1 pc., fat - 80 g, lard - 30 g, sour cream - 0.5 cups, millet - 1 tbsp. spoon, bay leaf - 1 pc., salt to taste, pepper to taste

How to cook Zaporizhzhya cabbage: Boil pork, filter the broth. We squeeze the sauerkraut and simmer it in a frying pan until half cooked, gravitating the broth from time to time and adding fat. Cut carrots and parsley roots into straws and fry lightly. Let's pass the salo through a meat grinder, and then rub it in a mortar with chopped onions, parsley greens and pre-cut poultry. Put the diced potatoes in the finished broth and cook for 15-20 minutes, add the stewed cabbage with fried carrots, parsley and a mixture of onions, parsley and millet. We pour the finished Zaporozhye cabbage on plates, put sour cream and sprinkle with parsley greens.